ECTS
ECTS Course Catalogue
Course details
Course code: ZJS20104o16Semester: 2016/2017 summer
Name: Analysis of food products of plant origin
Major: Food Quality Management and Analysis
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 4
Hours (Lectures / Tutorials / Other): 45 / 30 / 0
Lecturer: dr hab. A. Wojdyło, prof. nadzw., prof. dr hab. Z. Gil, prof. dr hab. A. Pęksa
Language of instruction: Polish
Learning outcomes: Knowledge Student after the course has in-depth knowledge society in terms of quality and food safety. The student has a thorough knowledge of modern techniques and technologies used in production and food analysis. The student knows the ways of verifying the analytical methods. He knows the new trends in the field of food technology in terms of product safety and quality and has knowledge on the potential application of micro-organisms in food processing. He has a detailed knowledge of the scientific basis for assessing the quality of raw materials and food products. Skills Student analyzes and interprets the relationship between physical and biochemical phenomena occurring in raw materials and food products. Analyzes and evaluates new technology development trends in the food industry in the context of ensuring food safety. Adjusts and modifies the typical technology activities aimed at increasing the quality of food. Assesses the compatibility of a food product with the laws and specifications. Performs modern quantitative and qualitative analyzes of food and prepares the results.
Competences: Social skills (attitude) Student is aware of the professional and ethical responsibility for food production and the environment. Able to interact and work in a group assuming different roles in it, it is aware of the responsibility for jointly implemented activities. He is responsible for the safety of their own work and others. Shows active attitude and responsibility in solving the problems in shaping food quality.
Prerequisites: General Food Technology, Material technologies.
Course content: The nutritional value of fruits and vegetables. Qualitative characteristics of fruit and vegetables and selected groups of processed fruits and vegetables. Usable maturity of fruits and vegetables. The quality of fruit and vegetables in trade. Biochemical changes during fruit and vegetable processing modulate the quality of fruit and vegetables. The quality of liquid and pasty products in the light of the legislation. Misstatements and ways to detect them. Characteristic features of carbohydrate raw materials, semi-finished and finished products in the sugar industry, starch, confectionery, dairy producing dried and fried with potato and snack products using extrusion technology. Analytical methods used in the technology of carbohydrates. Raw materials and technological factors conditioning the physico-chemical properties, sensory, nutritional value and durability carbohydrate products. Production and use of cereals. Characteristics of cereal. Construction, chemical composition and technological value of grain. Food quality assessment of groats and pasta. Flour milling - manufacturing process control, quality semi-finished and finished products. Characteristics of raw materials used in the bakery and pastry. Baking and cookies process and the quality of the finished product.
Recommended literature: 1. Badanie i ocena jakości produktów spożywczych. Kędzior W. (red.), Wydawnictwo Akademii Ekonomicznej w Krakowie, 2012 2. Towaroznawstwo żywności przetworzonej. Świderski F., Waszkiewicz-Robak B. (red.) z elementami technologii, Wydawnictwo SGGW, Warszawa, 2010 3. Podstawy analizy i oceny jakości żywności. Bączkowicz M., Fortuna T., Juszczak L., Sobolewska-Zielińska J. Wydawnictwo Uniwersytetu Rolniczego w Krakowie, 2012 4. Towaroznawstwo żywności. D. Kołożyn-Krajewska, T. Sikora. WSiP, 2010, 5. Towaroznawstwo żywności pochodzenia roślinnego. Flaczyk E., Górecka D., Korczak J., Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu, 2011 6. Zarządzanie jakością żywności, Systemy. Koncepcje. Instrumenty. Wiśniewska M., Malinowska E., Wydawnictwo Difin, Warszawa, 2011 7. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New 8. York, Washington, D.C. 2001, 9. Essentials of Food Science. Vaclavik V.A.,Christian E.W. 3ed. Springer 2008, 10. Zestawy norm i przepisów prawnych dotyczących żywności.
Assessment methods: Evalution of active participation in group, evaluation of independently prepared analyses and raports, written exam
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